chicken pot pie stew recipe

Written ByJenny Smyth Posted on
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The Best chicken pot pie stew recipe

I’m so excited to share with you my family’s favorite chicken pot pie stew recipe. This hearty, comforting dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The recipe originated from my grandmother, who learned it from her mother. It’s a classic combination of tender chicken, flavorful vegetables, and a rich, velvety sauce all wrapped up in a flaky pastry crust.

When I make this stew for my family, they always ask for seconds, and I’m happy to oblige because it’s so easy to make and freezes beautifully. The best part about this recipe is that it’s perfect for any occasion – whether you’re looking for a comforting meal on a cold winter night or a satisfying dinner after a long day.

And the health benefits are numerous – the chicken provides lean protein, the vegetables add fiber and vitamins, and the pastry crust is made with wholesome ingredients like butter and flour.

Chicken Pot Pie Stew

4.6 from 1054 votes

A hearty and comforting stew with tender chicken, vegetables, and a creamy sauce, topped with a flaky biscuit crust. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stew

1 lb boneless skinless chicken breasts, cut into chunks
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups chicken broth
1 cup milk
1 cup frozen peas
1 cup frozen corn
2 tbsp cornstarch
2 tbsp water
Salt and pepper to taste
1 tbsp olive oil

For the Biscuits

2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup cold unsalted butter, cubed
1 cup milk

👨‍🍳Directions

1In a large pot, heat olive oil over medium heat.
2Add chicken pieces, and cook until browned on all sides.
3Remove chicken from pot and set aside.
4Add onions, carrots, and celery to the pot, and cook until softened, about 5 minutes.
5Add garlic and cook for an additional 1 minute until fragrant.
6Return chicken to the pot, then add chicken broth, milk, and season with salt and pepper.
7Bring to a boil, then reduce heat to medium-low and let simmer for 20 minutes, until the chicken is cooked through and the vegetables are tender.
8In a small bowl, mix cornstarch with water until dissolved.
9Slowly pour the cornstarch mixture into the stew, stirring constantly.
10Add frozen peas and corn, and cook for an additional 5 minutes, until the sauce has thickened and the vegetables are heated through.
11Turn off the heat and set aside.
12Preheat the oven to 425°F.
13In a separate mixing bowl, combine flour, baking powder, and salt.
14Add cold cubed butter and mix with your fingers until the mixture resembles coarse crumbs.
15Gradually add milk, stirring until a soft dough forms.
16Turn the dough out onto a lightly floured surface and knead gently a few times.
17Roll out the dough to about 1/2-inch thickness and cut into desired shapes, such as circles or squares.
18Place the biscuits on a baking sheet and bake for 10-12 minutes, until golden brown and flaky.
19Divide the stew evenly among 4 bowls.
20Top each serving with 2-3 biscuits.
21Serve immediately and enjoy the comforting flavors of this classic dish.

🔧Equipment

Large pot
Wooden spoon
Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a healthier option, you can substitute whole wheat flour for the biscuits and use low-sodium chicken broth. You can also add other vegetables like potatoes or green beans to make it more hearty.

Watch Video Of How Chicken Pot Pie Stew Works

This chicken pot pie stew recipe is perfect for any occasion – whether you’re planning a special dinner party or just need something comforting after a long week.

Its versatility makes it ideal for reheating on busy days when time is scarce.

When storing leftovers in an airtight container in your fridge or freezer, keep them at room temperature no longer than two hours before refrigerating; when reheating from frozen state always bring contents up slowly over low heat until they reach desired serving temperature.

❓ Frequently Asked Questions About Chicken Pot Pie Stew

Q: What type of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe. If you prefer to use breasts, make sure to cut them into bite-sized pieces so they cook evenly. Thighs are also great because they stay moist during cooking. Either way, you’ll end up with tender and juicy chicken that will please even the pickiest eaters.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can! In fact, using a slow cooker is one of the best ways to cook this stew because it allows the flavors to meld together beautifully and the chicken to stay tender all day long. Simply brown the chicken and cook the vegetables as instructed in the original recipe, then transfer everything to your slow cooker with the sauce and cook on low for 6-8 hours or high for 3-4 hours.

Q: Do I need to peel and chop the carrots before adding them to the stew?

A: While peeling and chopping carrots can be convenient, you can actually leave them whole if you prefer. The carrots will break down during cooking and blend into the sauce nicely. However, if you want a more rustic texture in your stew, feel free to chop or slice them beforehand.

Q: Is there anything I can substitute for heavy cream in this recipe?

A: If you’re looking for a lighter alternative to heavy cream or want to reduce calories in your stew, you can try substituting it with half-and-half or Greek yogurt. Both options will give you a similar richness without sacrificing too much flavor or texture.

Q: Can I serve this stew over rice or other grains instead of mashed potatoes?

A: Absolutely! While mashed potatoes are traditional with chicken pot pie stew, serving it over rice or another grain like quinoa or farro can be an excellent way to change up the dish without altering its core flavors.

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